lavender lemon shortbread cookies

How To Make lavender lemon shortbread cookies

• 1

  In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add lavender and lemon zest and fold in until distributed. Roll dough into a large ball, cover in plastic wrap, and refrigerate for 1-2 hours.
• 2

  Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
• 3

  Roll the dough out to approximately 1/8 to 1/4 inch thick and cut into your favorite shape. Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card